Culinary Serendipity

I love holidays.

I especially love holidays that we celebrate without actually knowing why we celebrate them.

Like Mardi Gras. Or Saint Patrick’s Day. Or April Fool’s Day. Or Cinco de Mayo.

This drives my practical, logical husband absolutely crazy. Which, of course, only bolsters my enthusiasm.

Today is Cinco de Mayo. A day to celebrate Mexican heritage and culture. A day to eat quesadillas and drink margaritas. The perfect day to try your hand at a batch of margarita cupcakes.

I mean, can you think of a more appropriate occasion for margarita cupcakes?

If you need to make these kid/office/pregnant-best-friend-friendly, you can boil off the alcohol in the tequila before adding it to the cupcakes. Or just leave it out entirely for a more lime/less margarita cupcake.

Just giving you options. I’m helpful like that. No one should be deprived of a margarita cupcake on Cinco de Mayo, after all.

Margarita Cupcakes with Lime Buttercream Frosting
Cupcake recipe courtesy of Annie’s Eats
Frosting recipe courtesy of Recipe Girl

Active time: 45 minutes
Start to finish: 1 ½ hours
Makes 2 dozen cupcakes

Ingredients
For the Cupcakes
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
3 limes, zested and juiced
1/2 teaspoon vanilla extract
1 cup buttermilk
2-4 tablespoons tequila

For the Lime Buttercream Frosting
1 cup (2 sticks) unsalted butter, at room temperature
5 to 6 cups powdered sugar
2 tablespoons lime juice, freshly squeezed
1/8 teaspoon salt
1 teaspoon lime zest
green food coloring, if desired
small lime slices/wedges for garnish, if desired

Directions
For the Cupcakes
Preheat oven to 325˚ F. Line two cupcake pans with paper liners.

In a medium bowl, combine the flour, baking powder and salt; stir with a whisk to blend.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice and vanilla.

With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.

Divide the batter between the prepared cupcake liners, filling each about ¾ full. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Once cooled, brush the tops of the cupcakes with tequila.

For the Lime Buttercream Frosting
Place butter in a large bowl and beat with electric mixer until light and fluffy.

Add 5 cups of powdered sugar, salt, lime juice, and lime zest. Mix until thick and creamy.

Add more powdered sugar until the frosting is of a good spreading (or piping) consistency. Mix in a tiny amount of green food coloring or gel paste if you’d like the frosting to have a green tint.

Frost cupcakes in whatever manner you prefer… spreading or piping the frosting. Use small lime slices as garnish.

If you prepare these a day ahead, it’s best to place them into a covered container and refrigerate them. Bring them back to room temperature before serving.